Best 7 Gingered Pear Sorbet Recipes

PEAR SORBET

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pears are tender. Cool slightly. , Pour into a food processor; cover and process for 1-2 minutes or until smooth. Transfer to a 13-in. x 9-in. dish. Cover and freeze for 4 hours or until firm. , Just before serving, process again in a food processor for 1-2 minutes or until smooth. Spoon into dessert dishes.

GINGER PEAR SORBET

Steps:

• Line 9-inch glass pie dish with plastic wrap. Drain syrup from pears into small bowl; transfer pears to prepared dish. Add sugar, ginger and lemon peel to syrup and stir until sugar dissolves. Pour syrup mixture over pears. Cover and freeze until solid, at least 6 hours.
• Turn pear mixture out onto work surface; peel off plastic. Cut into 1-inch pieces. Place in processor; blend until smooth. Freeze in covered container 1 hour. (Can be made 2 days ahead. Keep frozen.) Scoop sorbet into glasses. Garnish with mint sprigs, if desired.

PEAR SAUTEED WITH RED BEER, FRESH GINGER CAKE, AND RED BEERSORBET

Steps:

• Sauteed Pears: Peel, quarter, and core the pears. In a pot, place the honey, sugar, 2 tablespoons of butter, vanilla bean, and red beer, and cook. Add the pears and cook for 3 to 4 minutes, or until brown. Remove the pears when softened and reserve until needed. Add the cream and reduce the sauce by 1/2, remove the vanilla bean.
• Sorbet: Mix the red beer with the simple syrup. Mix well freeze according to manufacturer's instructions. Place in the freezer for at least 2 hours before serving.
• Place a piece of or an individual ginger cake on each of 4 plates. Fan the quartered pears and place 2 on each plate. Place a scoop of sorbet on each cake. Cover the pears and part of the cake with the beer sauce. Decorate with the vanilla bean and a ginger cookie. Serve.

FRESH GINGER AND CITRUS SORBET

Steps:

• Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids.
• Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into 13x9x2-inch glass baking dish. Cover and freeze until solid, about 6 hours or overnight.
• Transfer mixture to processor and puree until smooth. Return to same glass dish; cover and freeze until solid, at least 3 hours or overnight. (Can be prepared 3 days ahead. Keep frozen.) Scoop sorbet into glasses or bowls. Garnish with mint.

COOL PEAR-GINGER SORBET

Steps:

• Place the unopened can of fruit in the freezer until solid (approximately 24 hours; can may bulge slightly). Submerge the unopened frozen can in very hot tap water for 1 minute.
• Open the can and pour any thawed syrup into a food processor bowl fitted with a steel blade. Remove the frozen fruit from the can; carefully cut into 8 chunks.
• Put the frozen fruit chunks into the food processor; add ginger root. Process until smooth, scraping blade and bowl as needed.
• Serve immediately or spoon into a freezer container and freeze until ready to serve.
• Calories 110; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 10mg; Carbohydrate 27g; Fiber 1g; Protein 0g; Vitamin A 0%DV*; Vitamin C 4%DV; Calcium 0%DV; Iron 00%DV.
• * Daily Value.

PEAR AND GINGER SORBET

Steps:

• Place the sugar, measured water, and lemon juice into a saucepan and heat gently until the sugar dissolves. Bring to a boil, add the pears, and poach gently, basting occasionally with the sugar syrup, for 20 to 25 minutes, until the pears are tender. Cool, then puree in a food processor.
• Add the chopped ginger to the pear puree. Pour the pear mixture into a freezer container, and freeze for 2 hours, until just mushy. Transfer the mixture to a bowl and whisk gently to break down any large crystals.
• Beat the egg whites until stiff but not dry, then fold into the pear mixture. Return to the freezer and freeze until firm. Transfer the sorbet to the refrigerator to soften for about 30 minutes. Garnish with the strips of ginger. Serve and enjoy!

GINGER-PEAR SORBET

Steps:

• Bring water, Splenda, lemon juice and honey to a simmer. Reserve one or two large pieces of crystallized ginger, dice the rest and add it to the pan. Roughly chop the pears and add them to pan as well. Simmer until tender 10-30 minutes (depending on variety and ripeness).
• Dice the remaining ginger and place in blender. Add the pears and liquid. Process until very smooth. Transfer to a container with a tight lid, and ripen in refrigerator 4 to 24 hours.
• Stir Sauternes into cold puree. Prepare sorbet in ice cream machine according to manufacturer's instructions. When done, transfer to a freezer container and harden in freezer 2-4 hours. Remove from freezer 20 minutes before serving.